Tuscan White Bean Soup Recipe

Hearty, wholesome, and deeply satisfying, the Tuscan White Bean Soup is a rustic Italian-inspired comfort dish that wraps you in warmth with every spoonful. Featuring tender white beans simmered with aromatic herbs, garlic, and a medley of vegetables, this soup strikes the perfect balance between earthy and savory. Its creamy texture—naturally achieved without cream—makes it both nourishing and indulgent, all while remaining dairy-free and packed with plant-based protein.

Whether you’re seeking a cozy lunch on a chilly afternoon, a quick dinner idea, or a nourishing meatless option, this soup delivers with minimal effort. Pair it with crusty bread or a light salad for a complete meal that feels both homey and elegant. Its flavors develop beautifully the next day too, making it a great make-ahead option for busy weeks or meal prepping.

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Ingredients for this Tuscan White Bean Soup Recipe

• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon red pepper flakes (optional, for a touch of heat)
• Salt and freshly ground black pepper, to taste
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 cup chopped fresh kale or spinach (optional)
• 2 tablespoons chopped fresh parsley
• Juice of half a lemon (for brightness)
• Optional: grated Parmesan or vegan cheese for topping
• Crusty bread for serving

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Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6–8 minutes, until the vegetables are softened and the onions are translucent. This forms the flavorful base of the soup.

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Step 2: Add Garlic and Herbs

Stir in the minced garlic, dried thyme, rosemary, and red pepper flakes (if using). Sauté for another 1–2 minutes, until the garlic becomes fragrant. Be careful not to let it brown—just enough to release its aroma.

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Step 3: Add Beans and Liquid

Pour in the cannellini beans, vegetable broth, and water. Season with salt and black pepper to taste. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes to allow the flavors to meld.

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Step 4: Blend for Creaminess

Using an immersion blender, blend a portion of the soup directly in the pot to achieve a creamy consistency while keeping some beans whole for texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir it back into the pot.

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Step 5: Add Greens and Finish

Stir in the chopped kale or spinach and simmer for another 5 minutes until the greens are wilted. Turn off the heat and add the lemon juice for a touch of brightness. Taste and adjust seasoning as needed.

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Step 6: Serve and Enjoy

Ladle the soup into bowls and top with fresh parsley. For added flavor, garnish with a sprinkle of grated Parmesan or your favorite vegan cheese. Serve hot with crusty bread on the side for dipping.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: ~230 kcal
• Protein: ~10g
• Carbohydrates: ~35g
• Fiber: ~9g
• Fat: ~6g
• Saturated Fat: ~1g
• Sodium: ~550mg
• Sugar: ~4g

Nutritional values are estimates and can vary depending on specific ingredients and brands used.

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Frequently Asked Questions

1. Can I use dried beans instead of canned?

Yes! Soak 1½ cups of dried cannellini beans overnight, then cook them before adding to the soup. You’ll need about 3 to 3½ cups of cooked beans.

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2. What can I use instead of cannellini beans?

Great Northern beans or navy beans are excellent substitutes. Chickpeas can also work for a different texture.

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3. Is this recipe vegan?

Yes, as written, it’s 100% vegan. Just skip any cheese garnish or opt for a dairy-free alternative.

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4. Can I make this soup in a slow cooker?

Absolutely. Sauté the vegetables first, then add everything (except lemon and greens) to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in greens and lemon at the end.

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5. Can I add meat to this soup?

Yes, it pairs well with cooked Italian sausage, shredded rotisserie chicken, or pancetta if you’re not keeping it vegetarian.

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6. How do I make it spicier?

Increase the red pepper flakes or add a dash of hot sauce when serving.

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7. What if I don’t have an immersion blender?

Transfer a portion of the soup (about 2 cups) to a regular blender, puree it, and stir it back into the pot.

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8. Can I double the recipe?

Definitely! It scales well. Use a larger pot and adjust the simmering time slightly if needed.

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